The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-10-10
OMESTiC HINTS.
MEAT SALAD.


beef fine, then take two-thirds of q
cup of vinegar, one tablespoonful of
sugar. one teaspoonful of mustard and
one egg, beat altogether and pour into
the frying pan and let boil. then stir in
the meat thoroughly and cook about
three minutes, and put in vegetable
dish to mould. Serve in slices when
cold.
TAPIOCA CREAM
One-half teacup Of tapioca soaked
in one pint of new milk over night; in
the morning add one quart of milk;
boil in a double boiler or pail set in
water until the tapioca is soft; then add
three eggs, whites and yolks beaten
separately and one teacup of sugar;
cook only moment after adding the
eggs. Serve very cold.
ORANGE PIE.
Take the juice and grated rind of
one orange; one small cup of sugar;
yolks of three eggs; one tablespoon of
corn starch, make smooth with milk;
piece of butter as large as a chestnut,
and one cup of milk. Beat the whites
of the three eggs with sugar and
place on the top after the pie is baked.
leaving in the oven until Drowned.
BOILED FRosTING.
One cup of water, one pound Of
pulverized sugar and the whites of four
eggs; boil the sugar and water until it
becomes a thick syrup; beat the eggs
to stiff froth and stir them slowly
into the syrup while hot. This is very
nice put between layers of cake and
over the top. Flavor with lemon or
vanilla.
CRUMB PIE.
This makes five pies Bake without
top crust One cup of molasses and
one cup of warm water, one teaspoon
full soda, one teaspoonful cinnamon,
mix and put in pie plates. Then take
four cups flour, II cups sugar and one
cup lard. Crumb it together and put
on top and bake.
PLUM PRESERVES.
Weigh your plums, scald them. put
on dish or waiter; be sure to strain;
weigh as much sugar as fruit, and to
every pound and gill Of water; let
sugar boil, skim. add scalded fruit,
cook two hours and half; put in air.
tight jars.
SWEET ONION PICKLE.
Take two quarts small onions (red
are good), soak in salt and water over
night, sweeten vinegar enough to cover
them. put in one tablespoon whole all
/. spice, put all on the fire, let boil two
or three minutes, put in air-tight cans.
BEEF SOUP.
Four pounds of shin beef, four quarts
of water, six onions, four carrots, two
turnips, all chopped fine; pepper and
salt. Put the meat to boil, and at the
end of four hours add the vegetables
and cook one hour longer
CORN FRITTERs.
Crate cold boiled corn from the cob,
season, add three beaten eggs and suf-
fcient flour to give them consistency.
Drop in large spoonfuls into boiling
lard or dripping, and fry nice brown.
Canned corn may be used.
GREEN APPLE PIES.
Crate raw six good apples, add a
cup of sugar, three tablespoonfuls of
melted butter. four eggs, little lemon
juice, a w dried currants and little
spice. Line plates with paste. fill
and bake without an upper crust.
COTTAGE PUDDING.
Two cups of flour, one cup each of
sugar and milk. two eggs, two table
spoonfuls of butter, two teaspoonfuls of
baking powder. Flavor with lemon
and bake one-half hour. Serve with
cream or sauce.
CUsTARD PIE.
One egg, one heaping tablespoonful
of sugar. one level tablespoonful each
of corn starch and butter, one pint of
sweet milk. Flavor to taste and bake
with one crust.